泰式檸檬鹽焗魚 Thai style Lemon Salt Baked Fish

你試過用「鹽」焗魚未？
外層厚厚鹽殼鎖住所有水份，魚肉嫩滑到好似蒸出嚟一樣。

今次仲加咗香茅、南薑、檸檬葉同新奇士檸檬 

檸檬嘅清香酸味，
無論加入魚肚定做成蘸汁，都令成道菜更加清爽開胃。

最後配埋萬用泰式酸辣汁，
酸酸辣辣，真係愈食愈開胃，好啱悶熱的夏天食呢！ 

其實鹽焗魚冇想像中咁難，
而且超適合宴客！

材料:

鱸魚  1條 ( 800 g) 

新奇士檸檬 1個
香茅 2條

南薑 4片

檸檬葉3片
蛋白 1隻
粗鹽  500-600 克 

泰式酸辣汁

蒜蓉   3瓣 (剁蓉)

指天椒 1隻 (切粒)

魚露2茶匙

檸檬汁 半個

飲用水 2 茶匙 
糖1茶匙

芫茜碎 1 湯匙

做法：

1. 鱸魚不用去鱗，清洗乾淨後用廚房紙徹底印乾水份。 
2. 將一條香茅拍扁切段；半個檸檬切片，連同檸檬葉及南薑片一同放入魚肚內。 
   
   
   
3. 另一條香茅切碎備用。
4. 蛋白打至企身，加入粗鹽和香茅碎拌勻。 
5. 焗盤鋪上錫紙，先鋪一層粗鹽，再放上鱸魚，最後用剩餘粗鹽將魚身完全覆蓋。 
6. 放入已預熱至 200°C 的焗爐，焗約 30 分鐘。 
7. 製作蘸汁：將蒜蓉、辣椒及剩餘半個檸檬汁榨汁混合，加入糖、魚露、水及芫茜拌勻試味，可按個人口味調整酸辣度。 
8. 魚焗好後取出，靜置 10 分鐘。
9. 敲開鹽殼後揭去魚皮，取出魚肉，淋上泰式酸辣汁，灑少許檸檬皮享用。 
   
   

Tips：做鹽焗魚記得不要去鱗，魚鱗可以阻隔鹽分直接滲入魚肉，避免魚肉過鹹，同時有助保持魚肉嫩滑。

Ingredients:

1 Seabass ( 800 g) 

1 Sunkist Lemon 

2 stalks Lemongrass
4 slices Galangal 

3 Lime Leaves
Egg White 1 piece
500- 600g Coarse Salt 

Thai Dipping Sauce:

1 clove Garlic  (minced)
1 Birdseye Chili (dice)

2 tsp Fish Sauce 

½ Lemon Juice 
1 tsp Sugar
1 tsp Chopped Coriander 1 tsp

Method:

1. Do not scale the seabass. Clean thoroughly and pat dry with kitchen paper.
2. Slight smash the 1 stalk of lemongrass and cut into sections. Slice half of the lemon and stuff into the cavity of the fish together with the kaffir lime leaves and galangal slices.
3. Chop the rest of lemongrass into small pieces. 
4. Whisk the egg white until stiff peaks form, then mix with the coarse salt and chopped lemongrass.
5. Line a baking tray with foil and spread a layer of the salt mixture on the base. Place the fish on top, then completely cover with the remaining salt mixture.
6. Bake in a preheated oven at 200°C for around 30 minutes.
7. To make the dipping sauce, combine garlic, chilli, juice from the remaining half lemon, sugar, fish sauce, water and coriander. To taste.
8. Remove the fish from the oven and let it rest for 10 minutes. 
9. Crack the salt crust, peel away the skin and serve the fish with the dipping sauce and grated lemon zest。

Tips:
Do not remove the fish scales when making salt-baked fish. The scales help prevent excess salt from penetrating the flesh, keeping the fish moist and perfectly seasoned.

#sunkist #新奇士檸檬 #cookingwithcelia #bakedfish